CREAM PUFFS WITH WHIPPED CREAM:
1 quantity Choux Paste, see recipe
filling:
2 ½ cups
whipping cream
½ cup sifted
icing sugar
Prepare Choux paste as per basic recipe. Preheat oven
to 400 degrees F.
Using ½-inch plain nozzle and a pastry bag, fill bag
with choux paste batter and pipe small pieces about the size of a large walnuts
onto greased baking sheets, at least 3-inches
apart. Bake for 12-15 minutes, then
reduce oven to 350 degrees and bake 10 minutes more or until puffs are crisp,
light and of an even colour.
Remove from oven; and pierce side of each puff with a
small sharp knife. Turn off oven and open oven door. Return puff to oven for 10
minutes to dry completely. Cool on rack.
Cut a small slit in side of each puff. Spoon whipped
cream into a pastry bag fitted with a plain nozzle. Fill each puff with the
cream. Refrigerate for at least 1 hour. Dust with sifted icing sugar to serve.
CREAM PUFFS WITH PASTRY CREAM:
1 quantity of choux pastry
pastry cream:
¼ to 1/3 cup
sugar
4-5 heaped tbsp.
cornstarch****
6 egg yolks
2 cups milk
2 tbsp.
Amaretto liqueur or ½ tsp. vanilla extract
Mix sugar, cornstarch and egg yolks in a heavy
saucepan. Scald milk until almost boiling,
on stovetop or in microwave on high power for 3 to 4 minutes. Whisk hot milk
into yolk mixture. Put saucepan over
medium heat and cook, stirring constantly, until mixture thickens and bubbles
and coming to a very gentle boil. Remove from heat and transfer into a bowl. Cool
slightly and add liqueur. Cover pastry cream with a round of buttered wax paper
to prevent a skin from forming. Cool
then chill before using.
****NOTE: If a
thinner pastry cream is needed, use 3 heaped tablespoons of cornstarch.****
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